Stuffed Pancakes with Bechamel Sauce

Stuffed pancakes with bechamel sauce – a detailed recipe cooking. Time: 2 час. 15 min Difficulty: medium Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

For pancakes:

• 4 eggs of category CO
• 1/4 Art. melted butter, plus some more for pan lubrication
• 1 tbsp. wheat flour
• Salt
• 2 tbsp. milk

For bechamel sauce:

• 1/2 tbsp. grated gruyere cheese
• 3 tbsp. l (45 gr.) Butter
• 3 tbsp. l premium wheat flour
• 2 tbsp. milk
• Salt

For filling:

• 1 bunch asparagus
• 1.5 tbsp. boiled chicken or any of your favorite toppings
• 1 tbsp. l (15 gr.) Butter
• 2 shallots chopped in half rings
• 1/2 tbsp. dry white wine
• 1 tbsp. cherry tomatoes
• 1 tbsp. l chopped basil plus some leaves for decoration
• Salt and ground black pepper

Recipes with similar ingredients: pancakes, chicken, asparagus, shallots, cherry tomatoes, white wine, gruyere cheese, eggs, milk, higher flour varieties, basil

Recipe preparation:

1. Cook pancakes: In a medium-sized bowl, whisk the eggs. Inject melted butter slowly and mix. Add flour and salt and mix. Slowly add milk. Dough must be fluid. Strain the dough and let it stand in refrigerator for at least an hour.
2. Before cooking, put a little melted creamy oil in a non-stick pan and place it on medium fire. Pour a few scoops of dough into the pan, tilt pan, adding dough so that it evenly covers the bottom pans. Have to practice a little: the first pancake is usually lumpy. When the edge of the pancake begins to lag behind the pan, about after 1-2 minutes, pry it with a spatula and, grabbing it with your fingers, turn over. The pancake should be golden brown. Saute it on the other hand for a minute, remove and place on a plate. Bake other pancakes and stack them in a pile, adding more butter in the pan if necessary until you use all the dough.
3. Make Bechamel Sauce: In a medium-sized stewpan on moderate heat, melt the butter. Add flour and fry for 3-4 minutes to leave the taste of raw flour, but not brown it. Pour in milk, stirring constantly to avoid lumps. Salt, reduce heat to medium and cook until the sauce thickens, about 5 minutes. Remove the pan from the fire and add cheese. Keep warm.
4. Prepare the filling: In a large skillet over medium heat boil salted water. Put the asparagus and blanch it for about a minute or so long that she changes color, but not digested. Transfer asparagus immediately to a bowl of salted ice water to stop the cooking process. When the asparagus has cooled, drain the water and cut it into 2.5 cm slices., cutting off the ends.
5. Heat over a medium-sized frying pan over medium-high heat. Put butter, onion and fry until soft, about 5 min Pour in the wine and boil in half. Add chicken, tomatoes and chopped basil. Cook until they warm, about 3 min Add asparagus and bechamel sauce. Try and add spices.
6. Place the pancake on a work surface. Lay out a couple tablespoons of chicken mixture to the center. Roll the pancake into a tube. Repeat with the remaining pancakes and toppings. (You can put stuffing into 1 half of the pancake, roll it in half, and then again in half to make a triangle.) Put 2 to serve pancake for each serving plate. Put on top a little bechamel sauce and garnish with the remaining asparagus tips and leaves the basilica. Serve immediately.